Cheyenne Burger

• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons canola oil
• 8 slices smoked sharp cheddar cheese
• 4 hamburger buns, split; toasted (see page 15), if desired
• 1/2 cup Barbecue Sauce (page 107)
• 8 slices crisp cooked bacon (optional)
• 1/2 recipe Shoestring Onion Rings (page 101)
• Chopped fresh flat-leaf parsley leaves, for garnish

1. Divide the meat into 4 equal portions (about 6 ounces each).
2. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
3. Season both sides of each burger with salt and pepper.
4. Cook the burgers, using the oil (see page 16) and topping each one with a slice of cheese and a basting cover during the last minute of cooking (see page 21).
5. Place the burgers on the bun bottoms and slather each one with barbecue sauce.
6. Top with bacon, if using, shoestring onion rings, parsley, and then the bun tops and serve immediately.

ground chuck, kosher salt, canola oil, cheddar cheese, buns, barbecue sauce, bacon, recipe shoestring onion, flatleaf

Taken from www.epicurious.com/recipes/food/views/cheyenne-burger-375987 (may not work)